Ingredients

1 chicken carcass

1 cup mushrooms

1 medium onion, halved

7 celery stalks, roughly chopped

celery root and tops

1 bunch parsley

25 whole black peppercorns

Directions

Place the chicken carcass into a large stockpot. Fill with water to cover. Add the remaining ingredients and cook over very low heat 8 hours. Strain the broth, discarding the vegetables but reserving the carcass. Place the broth into a container and refrigerate. When the broth is chilled, skim off the fat that has risen to the top.